from Eli Kirshstein
One 6oz Filet of Key West Hog Snapper
Place in a very hot pan with a bit of oil till a brown crust begins to form, turn it over and cook until just cooked threw.
3 Spring Onions
Salt and place on a grill and keep turning till tender.
Hot Buttered Rum
1 cp Tommy Bahama Rum
½ tbls Red Chili Flakes
1 Shallot minced
½ stick of butter
Reduce the rum by half with the shallot and chili flake in it.
Whisk in the butter till thick.
Add lime juice and salt to taste.